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Orange Freeze Recipe

Orange Freeze Recipe - 4 servings


4 large oranges

about 300 ml

Vanilla ice cream

225g raspberries

75g icing sugar, sifted

Redcurrant sprigs, to decorate


Set the freezer to rapid freeze. Using a sharp knife carefully cut the lid off each orange. Scoop out the flesh from the orange, discarding any pips and thick pith. Place the shells and lids in the freezer and chop any remaining orange flesh. Whisk together the orange juice, orange flesh and vanilla ice cream, until well blended. Cover and freeze, for about 2 hours, occasionally breaking up the ice crystals with a fork or a whisk. Stir the mixture from around to the freezer. Do this 2-3 times then leave until almost frozen solid. Place a large scoop of the ice cream mixture into the frozen shells, Add another spoon on top, so that there is plenty outside of the orange shell and return to the freezer for 1 hour. Arrange the lids on top and freeze for a further 2 hours, until the filled orange shell is completely frozen solid. Meanwhile, using a nylon sieve press the raspberries into a bowl using a back of a wooden spoon and mix together with the icing sugar. Spoon the raspberry coulis on to four serving plates and place an orange at the center of each. Dust with icing sugar and serve decorated with the redcurrants. Remember to return the freezer to its normal setting.

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